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Strawberry Nut Bread

Move over banana bread, here's a tasty fruit bread that will compete for top honors.

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 (63) 28 Reviews
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  • Prep Time 15 min
  • Total Time 3 hr 20 min
  • Servings 24

Ingredients

1
bag (16 oz) frozen whole strawberries, thawed, drained
2
cups sugar
1 1/4
cups vegetable oil
4
eggs
3
cups Gold Medal™ all-purpose flour
3
teaspoons ground cinnamon
1
teaspoon baking soda
1
teaspoon salt
1
cup chopped nuts

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 350°F. Grease bottoms only of two 9x5- or 8x4-inch loaf pans with shortening; lightly flour.
  • 2 Slightly mash strawberries; set aside. In large bowl, mix sugar and oil. Stir in eggs until well blended. Stir in strawberries until well mixed. Stir in remaining ingredients except nuts just until moistened. Stir in nuts. Pour into pans.
  • 3 Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

EXPERT TIPS

Expert Tips

Top off slices of this berry bread with a dollop of whipped cream and a spoonful of strawberry jam.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Slice
Calories
280
(
Calories from Fat
140),
% Daily Value
Total Fat
16g
16%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
35mg
35%;
Sodium
160mg
160%;
Total Carbohydrate
31g
31%
(Dietary Fiber
1g
1%
  Sugars
18g
18%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
10%;
Calcium
0%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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